首页|Effect of beetroot peel dip treatment on the quality preservation of Deccan mahseer (Tor khudree) steaks during frozen storage (-18 degrees C)
Effect of beetroot peel dip treatment on the quality preservation of Deccan mahseer (Tor khudree) steaks during frozen storage (-18 degrees C)
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NSTL
Elsevier
The effects of dip treatment with beetroot peel extract on the quality of mahseer steaks during frozen storage (-18 degrees C) for 180 days were analysed. Prior to the dip treatment of steaks, the antioxidant properties of the extract were evaluated by in-vitro assays following the standard protocol. Beetroot peel extract was further evaluated for the characterisation of phenolic and flavanoid compounds by LC-MS/MS analysis. Beetroot peel extract (20 %, v/v) was used for the dip treatment based on the in-vitro antioxidant assay and preliminary sensory analysis. Quality changes in terms of chemical characteristics, drip loss, microbiological and sensory characteristics were examined at regular intervals of 30 days. A marked antioxidant and antimicrobial effect (P < 0.05) of beetroot peel extract could be detected in limiting the lipid oxidation and microbial growth in fish steaks during frozen storage. As per the scores of sensory analysis, control steaks had a shelf-life of about 5 months, whereas the BPE treated steaks were found to be acceptable for more than 6 months. Therefore, beetroot peel treatment exhibited positive effect on retarding the spoilage, thereby increasing shelf-life of mahseer steaks during frozen storage.
Beetroot peelMahseerPhenolicsAntioxidants
Maqbool, Hafsa、Safeena, Muhammed P.、Abubacker, Zynudheen、Azhar, Mudassir、Kumar, Sathish
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Kerala Univ Fisheries & Ocean Studies, Dept Fish Proc Technol, Kochi 682506, India
ICAR Cent Inst Fisheries Technol, Fish Proc Div, Willington Isl 682029, Kochi, India
Kerala Univ Fisheries & Ocean Studies, Dept Fisheries Resource Management, Kochi 682506, India
NSTL
Elsevier
